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Cake Batter Frozen Yogurt in 5 Minutes (No Machine)

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Hi Bold Bakers!

Cake Batter Frozen Yogurt has to be some of the sweetest words you can hear. This frozen yogurt is a cross between a tangy yogurt and a birthday cake. It is rich, zippy and full of sprinkles!

Homemade Frozen Yogurt is so easy to make, and don’t worry, there is no ice cream machine needed. I don’t want to buy a piece kitchen equipment that only serves one purpose, hence this recipe was born.

My Cake Batter No Machine Frozen Yogurt takes only 5 minutes to make and has just a few simple ingredients.

Add all of the ingredients into a food processor, blend until smooth and freeze! It could not be simpler. And you don’t end up with icy, hard frozen yogurt. My recipes are triple tested so I made sure the result are smooth, scoopable and delicious.

If you like this frozen yogurt recipe, I also have great recipes for Chocolate & Banana, Strawberry, Mango & Lime, and Pineapple & Coconut.

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Homemade Frozen Yogurt can be made on any yogurt you prefer. I use greek as it is higher in protein but feel free to use regular. I do recommend plain yogurt with no added flavor.

5 Minute Cake Batter Frozen Yogurt (No Machine). The easiest Frozen Yogurt recipe you will ever make. Made with all Natural ingredients, this frozen yogurt can be made in just 5 minutes without an ice cream machine or stirring every 30 minutes.

The honey in this recipe is not just for sweetness; it’s what makes your ice cream scoopable. Sugar in a liquid form is what stops ice crystals forming and keeps it soft.

5 Minute Cake Batter Frozen Yogurt (No Machine). The easiest Frozen Yogurt recipe you will ever make. Made with all Natural ingredients, this frozen yogurt can be made in just 5 minutes without an ice cream machine or stirring every 30 minutes.

For Dairy-Free or Vegan Frozen Yogurt recipes, swap out the honey for agave and use a dairy-free yogurt like coconut yogurt.

5 Minute Cake Batter Frozen Yogurt (No Machine). The easiest Frozen Yogurt recipe you will ever make. Made with all Natural ingredients, this frozen yogurt can be made in just 5 minutes without an ice cream machine or stirring every 30 minutes.

No longer will you have to go out for frozen yogurt, this recipe is the real deal!

5 Minute Cake Batter Frozen Yogurt (No Machine). The easiest Frozen Yogurt recipe you will ever make. Made with all Natural ingredients, this frozen yogurt can be made in just 5 minutes without an ice cream machine or stirring every 30 minutes.

 

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3.97 from 33 votes
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Cake Batter Frozen Yogurt
Prep Time
5 mins
Total Time
5 mins
 

Learn how to make Cake Batter Frozen Yogurt in only 5 minutes with just a few simple ingredients and no expensive ice cream machine required.

Course: desserts
Cuisine: American
Servings: 4
Author: adapted from http://www.alattefood.com/cake-batter-frozen-yogurt/
Ingredients
  • 1 cup (8oz/225g) plain yogurt (greek, non-fat or full fat)
  • 8 oz cream cheese
  • 3 Tablespoons honey
  • 3 teaspoons vanilla
  • 3 Tablespoons sprinkles
Instructions
  1. Add the cream cheese, honey (or agave nectar), yogurt and vanilla into a food processor (or liquidizer).
  2. Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
  3. Stir in the sprinkles with a spatula
  4. Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 1 month.

Watch the Recipe Video!

Recipe Notes

Store in the freezer for up to 1 month.

 


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Katherine Cowgill by Teren Oddo Oct. 2015

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125 Comments

Write a Comment and Review

  1. Rhonda on October 23, 2018 at 4:54 pm

    I don’t know why this is called Cake Batter Yogurt. It tastes like yogurt and cream cheese. I think I’ll thaw it and try the original recipe from which it was adapted.

    • Gemma Stafford on October 24, 2018 at 2:07 am

      Hi Rhonda,
      Sure, you can do that too. Do be careful about re-freezing any frozen food, it is not a good idea.
      Thank you for being in touch,
      Gemma 🙂

  2. Robin M. on September 15, 2018 at 6:30 pm

    Hi Gemma,. Can you use non fat or low fat cream cheese in the recipes.

    • Gemma Stafford on September 16, 2018 at 3:43 am

      Hi Robin,
      full fat cream cheese is a better match for this type of recipe. The fat content helps the froyo to freeze soft. This is true of the yogurt too. The less fat you have the more water content, and water freezes like ice!
      I hope this is of help,
      Gemma 🙂

  3. Loan on September 6, 2018 at 4:47 am

    Hi Gemma
    Im dying for a vanilla froyo.. So a couple of questions. I make my own greek yogurt. I should only need to add honey and vanilla extract? Do I still need to put it in the food processor?

    • Gemma Stafford on September 8, 2018 at 12:26 pm

      yes blend it in a processor. You need to add cream cheese also.

      Hope it turns out delicious.
      Best,
      Gemma.

  4. Tyler LeMatty on August 8, 2018 at 12:57 pm

    Hi Gemma,
    I just made the strawberry froyo and it tastes delicious! Was wondering if you had a plain chocolate froyo recipe. I see that you have a chocolate and banana. Could I omit the bananas, or are they essential to the recipe? Thanks in advance!

    • Gemma Stafford on August 8, 2018 at 4:36 pm

      Hi there, so glad you liked the strawberry flavor. To create plain chocolate yes, you can just omit the banana. Enjoy!

  5. Robin on July 24, 2018 at 8:54 am

    Thanks Gemma. I will surely let you know. And I want to take a moment to thank you for ALL THAT YOU DO AND ALL THAT YOU DO FOR US always PROMPTLY reading all of our questions and comments and answering (my lame comments and questions). You’re AWESOME!!!

    • Gemma Stafford on July 25, 2018 at 2:28 pm

      Thank you Robin! I really appreciate that. It takes a long time but the community here is really important to me so it’s time well spent answering everyone.

      Glad to have you as part of the community.
      Best,
      Gemma.

  6. Robin on July 23, 2018 at 9:13 am

    Ha Ha back. Because of all of the low fat ingredients I was trying to make it edible and the cool whip really has done the trick. I put it back in the freezer after adding some coolwhip and it went hard and icy again so I thawed it back out in the refrig and so far it’s keeping it’s moussy texture.
    So, I’m going to remake it and make sure it’s with “real greek yogurt and not “greek style” yogurt. That very well may have been the case. Add full fat cream cheese. And you said that the corn syrup should work ok in place of the honey. I looked on internet for replacements for honey in desserts and I found corn syrup on the list.
    And another note was the more I let the food processor beat it (5 minutes at least) that it was getting runnier and runnier I guess because of the low fat ingredients.
    Thanks for your help. Sorry!!

    • Gemma Stafford on July 24, 2018 at 4:25 am

      Robin, keep on keeping on!
      Perseverance matters, probably more than the ingredients!
      Let me know how you resolve it,
      Gemma 🙂

  7. Robin on July 22, 2018 at 5:02 pm

    I made this yogurt and I don’t know what I did wrong. But it was rock hard and I mean baseball hard. Then I had to leave it out on the counter for a few minutes and what thawed had ice particles in it. Then I thawed it all out and added cool whip to it and now I’ve got a nice mousy treat. I did use a low fat vanilla greek yogurt and low fat cream cheese which I suspect may have made it harder. I do not like honey so I used corn syrup. And of course the sprinkles.
    Can you tell me what may have gone wrong?

    • Gemma Stafford on July 23, 2018 at 2:06 am

      Hi Robin,
      Haha! I am really laughing out loud! You changed every ingredient in the recipe!
      I suspect that your Greek yogurt, is actually a Greek STYLE yogurt, which is thickened rather than strained. This is not so good for this recipe, it has a high water content, which has been set with gelatin/carrigeen moss or such. If you whip this through the freezing process it will keep it soft and the ice crystals will not form.
      I hope this is of help, I know low fat is a popular choice, but it is not great for some recipes.
      Gemma 🙂
      The low fat version would freeze harder in any case. The corn syrup should not have made a difference, but the low fat ingredients would not help.

  8. Uisttl0 on July 22, 2018 at 8:42 am

    Is there a recipe for vanilla frozen yogurt? I really enjoyed reading all the comments. I am new to your page and signed up with an account. Your recipes sound interesting and very easy. Thank you. A new fan!

    • Gemma Stafford on July 22, 2018 at 3:15 pm

      Hi,

      Welcome to my site. As of right now there is not a recipe for vanilla flavored yogurt but I’ll add it to my to do list 🙂

      Best,
      Gemma.

  9. Chelsea on June 27, 2018 at 11:37 am

    Question! I made my first batch of froyo last night (super simple banana strawberry) and now I’m kind of obsessed. I had a couple questions about substitutions for more experimental recipes.

    For the cake batter, would it still work if I subbed goat cheese for the cream cheese?

    Does adding banana to the mixture improve the creamy texture? Or is that purely a flavor addition. On that same topic, if a recipe calls for a half cup of milk, would I be able to sub that for bananas to achieve the right texture? I was thinking about doing an avocado flavor but wanted to avoid the milk I’m seeing in other recipes.

    The froyo I made last night had some sections that were super thick and creamy and others that were sorta icy. Wondering what might have caused this — if I over-blend the ingredients will it effect the consistency of the yogurt?

    And then my last question (for now, lol) is that if I wanted to add a crushed dry ingredient to the mixture, i.e. cereal, Oreos, graham crackers, would those pieces become stale/soggy or would they hold up in the froyo? Or if there’s anything I needed to do to prep them for the dessert.

    Thank you!!

    • Gemma Stafford on June 29, 2018 at 2:36 am

      Haha! Chelsea, sounds like I need to come to your house!
      There are a few important things to understand for all frozen treats.
      1. the more water in an ingredient, the more ice in the result. Greek yogurt is a strained yogurt, this means that a large percentage of the whey is strained off, leaving a thick curd behind, which is low in water. Milk is great in a churned ice cream, but not in a froyo!
      2. goats cheese has a really strong flavor, and if you wish to serve it as a savory starter, perhaps this will be a good choice, but not for me!
      3. Banana is a great fruit to freeze, it has no water really, is glutenous and works very well even on its own when frozen and whipped, it is an egg substitute too, thickens without creating ice crystals.
      4. Crushed Oreo hold up really well in a frozen dessert. You can also add them as a topping, blitz and store for all sorts of desserts. Some cereals, like Fruity Pebbles/loops hold up well, others not so much. (https://www.biggerbolderbaking.com/how-to-make-cream-cheese/). you will know by how quickly they soften in milk.
      5. Avocado has very little flavor per se, but it takes other flavors really well, try it with cocoa!
      I hope this is of help,
      Gemma 🙂

  10. kemala hayati on June 21, 2018 at 8:24 pm

    hi gemma i’m gonna use Greenfield plain yogurt but i don’t know it’s greek, non or full fat yogurt? how do i know what type of yogurt i use? i’m afraid my froyo will be to icy, please help me, thanks

    • Gemma Stafford on June 22, 2018 at 8:24 pm

      Hi,

      You can can use any type of yogurt, honestly. It doesn’t matter. So it can get icy because it isn’t churned. Just so you know.

      Gemma.

  11. Robin on June 8, 2018 at 4:11 pm

    So, to get this straight, if I use regular greek yogurt, would I need to strain it also? Oiko’s greek or Dannon greek or Fage greek??? Any of those??

    • Gemma Stafford on June 9, 2018 at 2:33 am

      Hi Robin,
      NO! Natural Greek yogurt as you describe it is already strained. Only if you use a local organic natural yogurt, which is not already strained, will you need to strain it.
      I hope this is of help to you,
      Gemma 🙂

      • Robin on June 9, 2018 at 8:15 am

        Yes, Gemma! This is of fabulous help to me. I was going to do this recipe the other day but I couldn’t find anything that said “unstrained” greek yogurt. I’m slow sometimes. Thanks so much. You’re AWESOME. I saw you on the Food Network Baking Championship. Great!! Thanks again!!!

        • Gemma Stafford on June 10, 2018 at 3:53 am

          That is great to hear Robin, thank you for letting me know,
          Gemma 🙂

          • Robin on June 10, 2018 at 2:55 pm

            You’re welcome!! 🙂

  12. Jessica on June 3, 2018 at 8:38 am

    I was wondering if I could use corn syrup instead of the honey/agave. My son is allergic to both so I was thinking that corn syrup should work since it is a liquid sugar. Also can you use homemade yogurt for this if you strain it?

    • Gemma Stafford on June 4, 2018 at 4:07 am

      Hi Jessica,
      Greek yogurt is exactly as you describe, a strained yogurt. Place it in a sieve lined with a fine sterile cloth, over a bowl in the fridge overnight. Delicious! Use the whey in a marinade!
      I think you can try the corn syrup. You could also make a simple syrup with sugar and water. That is equal parts sugar and water, dissolve the sugar over a gently heat, increase the heat and boil until the syrup feels sticky to the touch, be careful it will be very hot. Use two spoons to test it, it will become thick, like corn syrup. This is a handy thing to have in the fridge and will work with brown sugar too,
      Gemma 😉

  13. Harry on May 24, 2018 at 1:30 pm

    Hi Gemma,

    My frozen yogurt just became solid after I left it overnight. I am not sure what went wrong. Any tips on improving it?

    Thanks

    • Gemma Stafford on May 25, 2018 at 3:26 am

      Hi Harry,
      What type of yogurt did you use?
      Greek/strained yogurt works best in this recipe. It is low in ‘water’ content, so freezes soft, the full fat one is best.
      Do let me know,
      Gemma 🙂

      • Harry on May 25, 2018 at 8:49 am

        Hi Gemma, I used Chobani plain greek yogurt. Any other ideas?

        Thanks

        • Gemma Stafford on May 26, 2018 at 1:16 pm

          Hi Harry,
          Yes, it is worth a try. The full fat versions are usually best too. FYI, Greek yogurt is a strained natural yogurt. The whey/water is strained off, in a muslin cloth, in a sieve, over a bowl in the fridge, overnight. If you make your own yogurt this is how you get a thick, Greek style, yogurt. It is the water content which freezes hard in the sorbet.
          I hope this is of help,
          Gemma 🙂

  14. Heather on March 7, 2018 at 7:13 pm

    How long will the cake batter yogurt last? Will it be good for up to 3 days? I was able to make it, but I wasn’t sure how long it would last. Also, have you ever tried mixing bits of a sugar cookie with it? I thought about making your sugar cookie in a mug, crunching it, and then mixing it in with the cake batter yogurt.

    • Gemma Stafford on March 8, 2018 at 3:40 am

      Hi heather,
      In the freezer? this is a frozen thing, will hold well for weeks really.
      Adding a cookie to a wet ingredient will soften it, I am not sure that that will work so well.
      A hard cookie, like oreo wil hold up for you,
      Gemma 😉

  15. Heather on March 4, 2018 at 9:08 pm

    Hi. I am planning to try out this recipe very soon. I was wondering if I could use vanilla greek yogurt instead of plain greek yogurt? If so, do I still need vanilla extract? If yes, how much should be used? Also, I plan to mix this by hand. Would it make it easier to mix if I let the cream cheese soften a bit before mixing it with the yogurt?

    • Gemma Stafford on March 5, 2018 at 2:17 am

      Hi Heather,
      Yes, but what matters is that it is Greek yogurt/strained yogurt, and not Greek style yogurt, which has been thickened or set. Take a look at the cartons in your store. Strained yogurt should not have any carrigeenan or other setting/thickening agent.
      You can always experiment of course, see what works for you,
      Gemma 🙂

  16. Shay on October 11, 2017 at 3:59 pm

    Two questions. If I wanted to adapt this recipe into a cookie dough froyo would it even be possible? And will this work in a high power blender? Sorry for my dumb questions. BTW the froyo looks delicious will definitely try it.

    • Gemma Stafford on October 12, 2017 at 2:48 am

      Hi Shay,
      no such thing as a dumb question here on BBB.
      I think that would be great! (https://www.biggerbolderbaking.com/edible-cookie-dough/) here is my cookie dough recipe.
      Yes, I think it will work perfectly in your high speed blender. Frozen fruit can be hard, and the blender needs to have some power to work well.
      I hope this is of help,
      Gemma 🙂

      • Shay on October 15, 2017 at 1:57 pm

        Thanks for replying back. I’m new to your channel and can’t believe I was missing out on your recipes all my life. They are the best ever!!! Thanks, Gemma!

        • Gemma Stafford on October 16, 2017 at 2:25 am

          Thank you Shay, it is great that you are here with us,
          Gemma 🙂

  17. HRSCR on August 20, 2017 at 2:43 pm

    Thank you very much, Gemma.
    Really delicious!

    • Gemma Stafford on August 21, 2017 at 1:49 am

      Great, thank you for being with us,
      Gemma 🙂

  18. Kayode on July 14, 2017 at 2:04 pm

    Hi gemma,
    So I tried the banana and chocolate flavor only without the chocolate and the banana froyo was excellent. I put it in a regular plastic cup covered it and so far its been 4hours and no icy components.
    I was wondering if I could use the vanilla essence in the other flavors instead of the lemon juice or if there are any alternatives to the lemon juice.

    • Gemma Stafford on July 15, 2017 at 3:19 am

      Hi there,
      That is great, well done you!
      You can use what you like in this as a flavor. The lemon juice is really there to ‘brighten’ the flavor, it is not really necessary,
      Gemma 🙂

  19. Kayode on July 12, 2017 at 10:04 pm

    Hi Gemma,
    are those cups paper cups?, and can another cup be used to freeze the froyo?

    • Gemma Stafford on July 13, 2017 at 1:49 am

      Hi there,
      You can use what you have to hand, just so long as you can cover it down. This is important if you are keeping anything in the freezer for a long time.
      I re-use ice cream containers, the plastic type, adding a layer of baking paper on top, or cling wrap. You can use yogurt containers too, and even make these into pops by inserting a stick. Experiment!
      Thank oyu for being with us,
      Gemma 🙂

  20. Avea on July 10, 2017 at 9:29 am

    Hi Gemma,
    I have made the Strawberry and the Mango Lime frozen yogurt recipes, and I have found that by freezing these recipes, they have formed ice crystals, and it is not very easy to scoop. I have followed the whole recipe exactly, except when it comes to the honey. I substituted the honey with my Organic Wholesome Blue Agave, as I am allergic to honey. So, like you said, I used agave, and it was the only ingredient I had that was closest to honey. I put the yogurt into my fridge for 2 hours, but it still formed ice crystals. I would love a suggestion on how fix this, because I follow all of your recipes, and have been for many years. Thank you.

    • Gemma Stafford on July 11, 2017 at 2:49 am

      Hi Avea,
      I think you used yogurt which had not been strained. Greek yogurt is low in water/whey. Water freezes like ice, so if you use a regular yogurt it will become icy. freezing the fruits will help too, as the ice crystals are suspended when you process this. Do you think this is what happened?
      Gemma 🙂

  21. Eli on June 26, 2017 at 4:09 am

    hi,

    can u specify the cream cheese that u are using?
    I have seen that there are plenty of them light from 5% of fat to 30% and 40% fat.
    the texture of the cheese may be hard (like Mascarpone) and soft like regular cheese.
    Does Sour cream can be good too?
    so, what is the best cream cheese should i use to get ice-cream texture in freeze?
    thx!

    • Gemma Stafford on June 28, 2017 at 6:53 am

      Hi Eli,

      So sour cream would not work unfortunately. I actually don’t know the fat content of my cream cheese but I just don’t recommend you use light. Any other is fine. For this recipe it doesn’t matter too much which cream cheese you use 🙂

      • Eli on July 2, 2017 at 6:24 am

        hi,
        I tried to made a vanilla frozen yogurt which I can add to it whatever i want, but unfortuntly it fully frozen in the freezer. can u guess why?

        I made this receipe, 400 g yogurt
        225 g cream cheese (16% fat)
        3 tablespoon of honey
        2 teaspoons vanilla

        when i bled the cheese it lost the texture from a cheese u can put on bread or eat with spoon to a liquid.
        thx!

        • Gemma Stafford on July 3, 2017 at 3:21 am

          Hi Eli,
          I use Greek yogurt, which is low in water content, and high in fat content, this freezes softer than regular yogurt.
          Greek yogurt is a strained yogurt, where the whey has been drained away. This removes a lot of the water content, and concentrates the fat and protein. You can do this at home too, or buy it as ‘strained’ yogurt, but not ‘Greek Style’ yogurt, which may have been thickened.
          I am not sure what the cheese reference is, I do not know how this could happen, sorry.
          Thank you for being with us,
          Gemma 🙂

  22. Kgomotso on June 20, 2017 at 8:51 am

    Hi, which attachment of the food processor do I use to make this frozen yogi? The blade? Or ? Making sure I do this right please help

    • Gemma Stafford on June 22, 2017 at 8:11 am

      The blade is what you need 🙂

  23. djav on June 11, 2017 at 9:34 am

    Hi!
    Can I use light greek yogurt and light cream cheese?

    • Gemma Stafford on June 12, 2017 at 2:05 am

      Hi there,
      Yes, but it must be a strained yogurt, not a Greek style one which is set, sometimes Carrigeen moss/agar agar can be used to make a yogurt thick. This is not what we use here. A natural yogurt, which has been strained to remove some of the whey is what you need. It will tell you on the label,
      Gemma 🙂

  24. ana on May 18, 2017 at 10:18 am

    Hi Gemma, can I replace cream cheese with other stuff? Thanks

    • Gemma Stafford on May 19, 2017 at 3:55 pm

      Hi Ana,

      You can just use all yogurt but just note your frozen yogurt make freeze very hard without the cream cheese.

      🙂

  25. Melissa on May 6, 2017 at 1:27 pm

    Hi, do you know if the recipe will still turn out well if non-fat cream cheese is used?

    • Gemma Stafford on May 7, 2017 at 2:28 am

      Hi Melissa,
      I think it will be good, I cannot see any reason not to use this,
      Gemma 🙂

  26. Abhi on April 10, 2017 at 12:55 am

    Hi Gemma, thanks for many of your treats. I am from Nepal. I tried making both cheese batter and the mango & lime frozen yogurt. I kept it a freezer for 24 hrs. The taste is great but ice crystal has formed. It’s not like solid ice but still is far from the consistencies like that of normal frozen yogurt. I have followed every instruction precisely except i did not have pure honey as they are very rare. I also did not use vaccum container. Is there any tip that could diagnose the problem. Thanks.

    • Gemma Stafford on April 10, 2017 at 2:47 am

      Hi there Abhi,
      It is so lovely to have you with us in Nepal.
      I think you did change one other thing! The yogurt must be a strained yogurt, that is what Greek yogurt is. it is natural yogurt, which has had been strained, to reduce the water content, forming a thick rich yogurt. Full fat is best too. Store bought Greek style yogurts may have been thickened by gums etc, so not this one!
      Water freezes like ice, so fruits high in water content like citrus, can also freeze like ice. Store bough frozen yogurt has emulsifiers added so that it remains soft in the freezer. Homemade needs to stand at room temperature for a short time to allow it to soften out. Best to make this, freeze, and serve when it is still soft! These are my best guesses,
      Gemma 🙂

  27. inshira on February 23, 2017 at 4:44 am

    can i use homemade creamcheese as u said…???

    • Gemma Stafford on February 26, 2017 at 8:12 am

      Hi there,
      Yes, you can, this is cream cheese!
      Gemma 🙂

  28. Aruni on January 31, 2017 at 1:45 am

    Hi Gemma,

    Can i use a hand mixture to make the frozen yourget. I want to make the birthday cake one, so no frozen fruits, is it possible ? I have tired ur oreo cheesecake, that was awsome :=)

    • Gemma Stafford on January 31, 2017 at 1:54 am

      Hi Aruni,
      Yes, I cannot see why it would not work, but I would do it a little differently.
      1. Beat the cream cheese with a little of the yogurt to loosen it out. Then add the remainder of the ingredients and continue to beat until combined.
      this should work well for you. It must be Greek/Greek style yogurt, that is strained yogurt, nothing else will do for this recipe,
      Gemma 🙂

  29. Tara on January 23, 2017 at 1:10 am

    This is not dairy free nor vegan if it has cream cheese in it.

    • Gemma Stafford on January 23, 2017 at 1:27 am

      Tara, the yogurt is not vegan either! I ma not sure why you thought is should be?
      Gemma 🙂

      • Tara on January 23, 2017 at 1:32 am

        You state: “For Dairy-Free or Vegan Frozen Yogurt recipes, swap out the honey for agave and use a dairy-free yogurt like coconut yogurt.” The cream cheese still has dairy which is also an amimal product.

        • Gemma Stafford on January 25, 2017 at 5:53 am

          Tara, I am confused, which recipe are you referring to? obviously if you are vegan you will not add any animal source foods to your recipe.
          Some people who are vegan see honey as vegan, many do not. Without trawling through all of the recipes I cannot think what you mean, it would help me if you let me know,
          Gemma 🙂

  30. Isabella on January 21, 2017 at 9:55 am

    Hi, I’m curious can I use strawberry yogurt instead of Greek I’m really am wanting to make this

    • Gemma Stafford on January 22, 2017 at 9:34 am

      Isabella, the yogurt needs to be strained, like a Greek yogurt is. The ‘water’ content of an un-strained/regular yogurt will cause the frozen yogurt to be a little icy, but you can try it. you may als obe able to find Greek Style yogurt with fruit in your store,
      Gemma 🙂

  31. Christian on October 24, 2016 at 12:53 am

    Hi there,
    I couldn’t do this recipe because I have no cream cheese! Is there a way you could turn normal cheese into cream cheese? Thanks

  32. Myrsa on October 11, 2016 at 2:41 am

    Hi Gemma! I love your recipes and I would like to try this one. But I don’t have a food processor. Can I use a hand mixer for this? And how do I use the cheesecloth to turn plain yogurt to greek? Thanks so much for your help!

    • Gemma Stafford on October 12, 2016 at 2:56 am

      Where the recipe does not call for frozen fruits etc it will be possible to do this with a hand mixer. do keep scraping down the bowl to make sure it is blended. To make Greek style yogurt use two layers of cheesecloth in a strainer over a bowl, pour in the yogurt, cover and refrigerate. the whey will separate out over about 8 hours (overnight). You can use the whey in baking too, it is high in protein!
      Gemma 🙂

  33. Lutfiya on September 9, 2016 at 7:35 am

    Hi Gemma. Love your website! I just wanted to check….. Can i use the cream cheese from ur recipe (milk, lemon juice & salt)? Would this work for this recipe? Thank you!

    • Gemma Stafford on September 12, 2016 at 4:15 am

      Hi there, this recipe uses yogurt, Greek yogurt, or strained yogurt, not creamed cheese, I do not think this will work in this recipe 🙂

  34. Hanna on August 27, 2016 at 8:58 pm

    Hi, I recently did this recipe last night. I have tasted the cream cheese more than any other ingredient in the cake batter. Is thatwhy it’s called the cake batter recipe?

    • Gemma Stafford on August 28, 2016 at 2:07 am

      Hi Hanna,
      the flavor ‘cake batter’ is an American invention, and really can be adjusted to your taste. It will taste according to the ingredients, if you do not like the cream cheese flavor, reduce it next time, or add another flavor note to it.
      Gemma 🙂

  35. Lisa on July 26, 2016 at 3:55 pm

    I see in the original recipe that box cake mix is included. Did you ever try it with the cake mix? How does the flavor/texture change when you took out the cake mix? It seems weird to include the mix but curious what your thoughts were.

    • Gemma Stafford on July 27, 2016 at 3:39 am

      Hi Lisa,
      I never use box mixes for anything, it is just too easy to make your own from scratch. I am not sure what you mean by this??
      Gemma 🙂

  36. Ewa on July 10, 2016 at 6:16 am

    Hi,

    I don’t really know what you mean by vanilla – is it vanilla extract, vanilla sugar or vanilla seeds? – because I suppose if it is only the seeds two teaspoons is a lot.

    Your new fan ?

    • Gemma Stafford on July 11, 2016 at 3:13 am

      Hi Ewa,
      I do mean extract, though I like my vanilla, and you can use less if you like. One teaspoon will still give good flavor.
      Gemma 🙂

  37. Ana on June 20, 2016 at 10:09 am

    Can you write this recipe in g and ml please?☺thank you!?

    • Gemma Stafford on June 20, 2016 at 10:48 am

      This truly does sound amazing, I need to check this out!
      Gemma 🙂

    • Gemma Stafford on June 20, 2016 at 10:49 am

      Hi Ana,
      do you mean this: 1 cup (8oz/225g) plain yogurt (greek, non-fat or full fat)
      8 oz cream cheese
      3 Tablespoons honey
      3 teaspoons vanilla
      3 Tablespoons sprinkles
      This is as it is written on the website recipe,
      Gemma 🙂

  38. Diana on May 23, 2016 at 6:03 am

    I used Neufchâtel cheese instead of regular full-fat cream cheese. I also used plain Greek yogurt. Even with the full amount of honey added, I felt that the ice cream was a bit bitter or sour, and I believe this is due to the strong flavor of plain Greek yogurt. It was very cute and had a great texture, though. Adding a little bit of sugar free syrup on top of the ice cream greatly improved the flavor. I’ll have to experiment with other toppings or sweeteners to see how I can make the rest of the batch a little tastier.

    • Gemma Stafford on May 23, 2016 at 11:57 am

      Hi Diana,
      It sounds like you are making these recipes your own. Yes. you are right, the flavor will change with the change of ingredients, you seem to be manaing to balance it out,
      Gemma 🙂

  39. shazu1990 on April 9, 2016 at 3:52 pm

    Alongside an extra touch of vanilla I added a teaspoon of lemon extract, quarter teaspoon of almond extract and a tiny drop of butterscotch flavouring. Then swirled some natural sugarfree strawberry jam. It tasted just like a birthday party going on in your mouth! Must try gemma x

    • Gemma Stafford on April 10, 2016 at 3:54 am

      Hi Shazu,
      It does sound like a birthday party, such a lot of flavor, well done you,
      Gemma 🙂

      • shazu1990 on April 10, 2016 at 9:47 am

        I mean who needs to add cake mixes when you can achieve the same flavor without all the additives and hydrogenated fats.

        Lemon Extract = gives the flavor of a Madeira cake
        Almond Extract = the taste of fondant icing
        Butterscotch or Caramel extract = adds butteriness and enhances the vanilla richness
        Sugarfree Strawberry jam = the cake filling

        Plus some sprinkled some edible glitter and topped with a maraschino cherry. This is the most amazing fro-yo you can ever have!

        • Gemma Stafford on April 11, 2016 at 2:22 am

          Hi Shazu,
          Good job!
          Gemma 🙂

  40. Janet on March 26, 2016 at 6:24 am

    Hello Gemma, I have tried this recipe, and it is really good! I loved it. Thank you for sharing this recipe!

    • Gemma Stafford on March 27, 2016 at 5:36 am

      Hi Janet,
      Thank you for letting me know and for your kind comments,
      Gemma 🙂

  41. V2 on March 15, 2016 at 5:56 pm

    I made this and my family said that it is a little sour from Greek yogurt even though I put less yogurt, I used tub cream cheese and nothing else.

    • Gemma Stafford on March 16, 2016 at 2:39 am

      Hi there,
      Are you saying you did not add a sweetener? Greek yogurt is indeed sour, and will remain sour when frozen if you do not sweeten it. I like it like this, but it is not to all tastes! In Greece they will serve it with fresh fruit and honey, and sometimes just with a mild liquid honey. Next time add some sweet note to it,
      Gemma 🙂

    • Mery! on April 17, 2016 at 5:45 am

      I added chunks of chocolate cake to mild the flavor as is a little bit sour! Next time I will use vanilla yogurt instead of the greek yogurt and crumbs of shortbread cookies or chunks of vanilla cake to take the cake batter flavor to the next level! Love this flavor!

      • Gemma Stafford on April 17, 2016 at 7:25 am

        Hi Mery,
        That does sound lovely, that is the idea, make these recipes your own,
        Gemma 🙂

  42. V2 on March 4, 2016 at 2:23 pm

    Do I have to use the block cream cheese, or can I use the ones that come in the Philadelphia cup?

    • Gemma Stafford on March 4, 2016 at 4:02 pm

      Hi there,
      The block cream cheese works best for cheese cake, it is firmer, and sets better than the tub version,
      Gemma 🙂

      • V2 on March 4, 2016 at 5:01 pm

        So I can’t use the tub version?

        • Gemma Stafford on March 5, 2016 at 4:23 pm

          I am not sure what you mean!
          Gemma 🙂

      • V2 on March 4, 2016 at 6:16 pm

        This isn’t cheesecake

        • Gemma Stafford on March 5, 2016 at 4:21 pm

          No!
          Gemma

  43. Mahnoor on February 8, 2016 at 6:08 pm

    OMG I actually have never visited UR website but now that I’m here it’s like Gemma land (sorry I’m 13, I think like a 13 year old) I am a big fan of everything u make I try almost everything u make, but I do have a bucket list for things that I need to make from ur channel and I need to take off the cookie dough frosting brownie cake , and that super Devine trifle with salted caramel. Can I just say u r a phenomenal person. And truly u r an inspiration to me. BTW love this recipe tooooo much. And gonna make it soon. ???☺️?

    • Gemma Stafford on February 9, 2016 at 7:03 pm

      Thanks so much. Really glad you like my recipes. Stay tuned for more 🙂

  44. Char on February 2, 2016 at 10:04 pm

    Hi Gemma, I have Vanilla yoghurt in the fridge, would I be able to use that instead of the Greek yoghurt? And if so would I still need to put in the vanilla?
    Looks superb by the way!

    • Gemma Stafford on February 2, 2016 at 10:19 pm

      you sure can. No problem. Maybe add a tiny bit of vanilla to punch up the flavor. Good luck with it 🙂

  45. Bacon_Pancake on January 26, 2016 at 2:34 pm

    This Recipe sounds very tasty and delightful! But I do not have all the ingredients, and when I looked in a grocery store I couldn’t find a mug that’s cool proof. Do you have a link of where you bought your mugs? That would be great.

    • Gemma Stafford on January 26, 2016 at 3:03 pm

      You can find just about anything on amazon.com. Check that site out. Hope this helps 🙂

  46. urska on January 25, 2016 at 8:34 am

    I will try the recipe and I tried your no mashine ice cream and it was soooo decious.

    • Gemma Stafford on January 25, 2016 at 11:41 am

      Delighted to hear that. Let me know how your fro-yo turns out 🙂

  47. anishka on January 24, 2016 at 9:57 pm

    hi is there an alternative for the cream cheese since its difficult to find good quality ones where i live…?

    • Gemma Stafford on January 25, 2016 at 3:42 pm

      Sorry Anishka. You will need cream cheese for this recipe. Thanks so much for visiting my website 🙂

      • Meryl on April 23, 2016 at 6:18 am

        You might want to change the statement about dairy free subs. If cream cheese isn’t optional, it can’t be dairy free. BTW, I love your other ideas. My daughter is allergic to egg, dairy, soy, & nuts, so I’m always on the hunt for delicious allergy friendly recipes.

        • Gemma Stafford on April 24, 2016 at 11:57 am

          Hi Meryl,
          Yes, you are right, if the recipe requires cream cheese it will not be dairy free. I will check the recipes to correct this, thank you for letting me know. I understand that this is a big challenge for people who have various allergies, I will trey to pay more attention to nutritional requirements in the coming year,
          Gemma 🙂

          • Bryanna on May 21, 2016 at 8:33 am

            I have not tried it in this recipe, but my brother has a dairy allergy and I’ve made cheesecake with a dairy free cream cheese. There’s a Mariano’s grocery store in my town that had it.

            • Gemma Stafford on May 21, 2016 at 11:09 am

              Hi Bryanna,
              I am impressed with the number of people who like to prepare food for their siblings, well done you. It is hard to have any food allergy, and dairy is everywhere. I am hoping to develop more recipes this year that are suitable for vegans, who do not use dairy either.
              Thank you for being in touch,
              Gemma 🙂



    • lily on April 29, 2016 at 6:50 pm

      how much cream cheese?

      • Gemma Stafford on April 30, 2016 at 10:41 am

        Hi Lily,
        Here is the recipe:
        1 cup (8oz/225g) plain yogurt (greek, non-fat or full fat)
        8 oz cream cheese
        3 Tablespoons honey
        3 teaspoons vanilla
        3 Tablespoons sprinkles
        gemma 🙂

  48. mae grosskopf on January 21, 2016 at 5:17 pm

    The yummiest ever!

    • Gemma Stafford on January 22, 2016 at 7:29 pm

      Thanks so much, Mae. Really glad you liked this recipe 🙂

      • Aniela on January 30, 2016 at 12:56 am

        So lovely thanks???☺️?

    • Gloria on March 14, 2016 at 5:53 pm

      This is so good! Please make more of these!

      • Gemma Stafford on March 16, 2016 at 3:21 pm

        Hi Gloria,
        Thank you for the kind words, I will be adding to these this year,
        Gemma 🙂

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